this is a synopis report of alcohol production from broken rice

1. SYNOPSIS
“Condition Optimization & Process Development for Alcohol Production from Broken Rice”
SYNOPSIS OF THESIS PROBLEM OF POST- GRADUATE STUDENT
M. TECH. (AGRIL. ENGG.)
Submitted by
OM PRAKASH SURYAWANSHI
Department of Agricultural Processing and Food Engineering
Faculty of Agricultural Engineering
Indira Gandhi Krishi Vishwavidyalaya, Raipur (C. G.)
2014

2. Indira Gandhi Krishi Vishwavidyalaya Raipur,
Chhattisgarh
PROGRAMME OF WORK FOR POST-GRADUATE STUDIES
To,
The Director of Instructions
I. G. K. V., Raipur
The committee in-charge of work of Mr.Om Prakash Suryawanshi admitted to M. Tech. (Agricultural Engineering) in the Faculty of Agricultural Engineering, Department of Agricultural Processing and Food Engineering majoring in First Semester 2013-2014 after a conference with him, submit the following statement and recommendations:-
Field of investigation for thesis:
“Condition Optimization & Process Development for Alcohol Production from Broken Rice”
ACADEMIC QUALIFICATION
Degree
Year of Passing
Division
Aggregate % of marks
Institution
Major Subject
HSC
2006
1st
68.66
Govt. High. Secondary School Saragaon(C.G)
English, Hindi, Science, Maths, Social Science
HSSC
2008
1st
64.66
Govt. High. secondary school Saragaon (C.G)
English, Hindi, Physics, Chemistry, Maths
B. Tech. (Agril. Engg.)
2013
2and
6.769/10 (OGPA)
B.R.S.M. College of Agril. Engg. & Tech. Mungeli, I.G.K.V. Raipur (C. G.)
All subjects of Agril. Engg..
(4th Dean Syllabi)
M. Tech. (Agril. Engg.)
Continue
-
-
F.A.E., I. G. K. V.,
Raipur (C.G.)
All subjects of Processing and Food Engineering

3. Course to be completed by the student to meet post-graduation requirements
Classification of courses
Course No.
Title of the course
Credits
(i) Major courses
1
PFE-501
Transport Phenomena in Food Processing
3 (2+1)
2
PFE-502
Engineering Properties of Biological Materials
3 (2+1)
3
PFE-503
Advanced Food Process Engineering
3 (2+1)
4
PFE-504
Unit Operations in Food Process Engineering
3 (2+1)
5
PFE-505
Energy management in Food Processing Industries
3(2+1)
6
PFE-506
Processing of Cereals, Pulses and Oilseeds
3(2+1)
7
PFE-507
Food Processing Equipment and Plant Design
3 (2+1)
8
PFE-591
Master’s Seminar
1(0+1)
9
PFE-595
Industry/Institute Training
NC
10
PFE-599
Master’s Research
20
(ii) Minor courses
1
CE-506
Similitude in Engineering
3 (2+1)
2.
EE-501
Applied Instrumentation
3 (2+1)
3.
CE-603
Design of Bins and Silos
3 (2+1)
(iii) Supportive courses
1
PFE-515
Biochemical and Process Engineering
3(2+1)
2
CSE-501
Computer Graphics
3(2+1)
(iv) Compulsory Noncredit courses
1
PGS-501
Library and information services
1(0+1)
2
PGS-502
Technical Writing and Communications Skills
1(0+1)
3
PGS-503
Intellectual Property and Its Management in Agriculture
1(1+0)
4
PGS-504
Basic Concepts in Laboratory Techniques
1(0+1)
5
PGS-505
Agricultural Research, Research Ethics and Rural Development Programmes
1(1+0)
6
PGS-506
Disaster Management
1(0+1)

4. ADDITIONAL INFORMATION
Name : Om Prakash Suryawanshi
Father’s name : Shri Sita Ram
Date of birth : 01/07/1988
Nationality : Indian
Permanent Address : Vill.-Saragaon, ward no. 10,
P.O. - Saragaon Tah. : - Champa, Dist.-Janjgir-Champa
Chhattisgarh- 495686
E-mail ID : osuryawanshi7@gmail.com
ADVISORY COMMITTEE
Major Advisor and Chairman
Members
Dr. D. Khokhar
Scientist AICRP on PHT
Department of APFE
Faculty of Agricultural Engineering,
I.G.K.V., Raipur (C.G.)
Dr. S. Patel…………………….
Dr. A. K. Geda............................
Dr. R. K. Naik………………....
Dr. R. R. Saxsena……………..
Forwarded in triplicate, to the Director of Instructions, I.G.K.V., Raipur for approval
Head of the Department
(Agricultural Processing and Food Engineering)
Dean
Faculty of Agricultural Engineering
I.G.K.V. Raipur (C.G)
DIRECTOR OF INSTRUCTION
I.G.K.V., RAIPUR (C.G.)
Approved / not approved and returned

5. CERTIFICATE
This is to certify that in accordance with Regulation No. 16.02 of IGKV Academic Regulations for Master Degree Program Mr. Om Prakash Suryawanshi ID No. :- 220113005 has delivered a synopsis seminar on his research work of M. Tech (Agrill. Engg.) entitled “Condition Optimization & Process Development for Alcohol Production from Broken Rice” on 4th January 2014 in presence of all members of advisory committee and teachers of the department of the Agricultural Processing and Food Engineering. Suggestions, if any, have been fully incorporated in the synopsis.
Date:-
Major Advisor and Chairman
Dr. D. Khokhar
Scientist AICRP on PHT
Department of APFE
Faculty of Agricultural Engineering,
I.G.K.V., Raipur (C.G.)
Head of the Department
(Agricultural Processing and Food Engineering)

6. Indira Gandhi Krishi Vishwavidyalaya
Raipur (C.G.)
SYNOPSIS OF THESIS PROBLEM OF POST- GRADUATE STUDENT
M. TECH. (AGRIL. ENGG.)
Name Of student
:
Om Prakash Suryawanshi
I. D. No.
:
220113005
Permanent Address
:
Vill.-Saragaon, ward no. 10,
P.O. - Saragaon Tah. : - Champa, Dist.- Janjgir-Champa Chhattisgarh- 495686
Semester and year of admission
:
First Semester, September, 2013-14
Major subject
:
Agricultural Processing and Food Engineering
Major Advisor
:
Dr. D. Khokhar
Scientist AICRP on PHT
Department of APFE
Faculty of Agricultural Engineering,
I.G.K.V., Raipur (C.G.)

7. Title of the research problem
“Condition Optimization & Process Development for Alcohol Production from Broken Rice”
INTRODUCTION
Rice (Oryza sativa L.) a native to South-east Asia is one of the leading food crops of the world and is second only to wheat in terms of annual production for food use. It is the main staple food for about 60 per cent of the world’s population. Rice is predominantly an Asian crop, 95 per cent of it is being produced and consumed in the South-east Asian countries extending from Indo-Pakistan sub-continent to Japan. Rice is the most important crop of India. India has the largest area under rice in the world and ranks second in production after China. It is grown in India under diverse agro-climatic conditions including irrigated, planed and lowland conditions. In India, rice is grown in an area of 449.72 lakh hectares, with a production of 905.5 lakh tonnes. India is the second largest exporter of rice and the export being 67.66 lakh tonnes in the last year (Anonymous, 2003).It has been found that there is increase in the production from Chhattisgarh. According to a survey it has been found that in the year of 2010-11 from the area of 3.7 million hectare, the production is 6.16 million tonnes and in the year of 2011-12 from area of 3.77 million hectare the production is 8.58 million tones.
Summer session rice is grown in large area of Chhattisgarh and it is known that this type of rice has higher broken percentage on milling in comparison to kharif grown rice. If harvested paddy is not processed properly in time spoilage changes occur mainly due to microorganisms, causing deterioration in quality of rice. The microbial infection converts part or whole of the gelatinized translucent kernel to opaque chalky rice, which broke upon milling.There may be toxin production due to infection by microbes. Sometimes the rice becomes unfit for human consumption or it is used for animal feeding. The broken rice obtained during milling has a value of (half to one-third) less than whole rice. To reduce the losses, the rice which has less market value or unfit for human consumption can be utilized for making value added products. The value added product enhance the profitability. Value added products may play significant role in income generation to the farmers. By diversifying into theindustry of value added

8. products, people are able to supplement their existing income andeven sustain their lives fully on the generated income.
Starch is the major constituent of rice and makes up to 90 per cent of rice in dryweight. The starch finds its application in food, pharmaceutical, textile, paper industries for the production of maltose, dextrose, glucose syrups etc. One may consider the utilization ofrice in biomass formation, saccharification, alcoholic and acetic fermentation.
Considering all the above points, the present investigation will be undertaken with broken rice of summer grown cultivars with acid hydrolysis, enzymatic pretreatments and standard strain for alcohol production with the following objectives.
Objectives:-
1. To optimize the conditions for pre-treatment.
2. To optimize the conditions for fermentation.
3. To analyze the fermented product.

9. REVIEW OF LITERATURE:-
Alcohol making from grape and other fruits is an age old practice but exploring the possibility of alcohol making from rice is yet to be achieved. Rice, barley, corn, wheat and sorghum are the main cereals used for preparation of alcoholic beverages. The details of literature reviewed are summarized below.
Coronel et al. (1981) reported factors affecting the production of rice alcohol using anisolate of Aspergillusoryzae. From 40 mold isolates A. oryzae was selected for hydrolysis and they reported the optimum factors for rice alcohol fermentation. Zhang (1982) used pure culture of Aspergillusoryzae for saccharification of rice in preparation of Fangshaojiu (Rice alcohol).
Hansen (1983) treated finely ground rice from broken milled grains with α- amylase from A. oryzae to produce a rice flour with 25 per cent protein compared to 8 per cent in starting material, a total sugar content of 37 per cent mainly dextrins. Optimal conditions for saccharification reported by Lee et al. (1984) were pectin depolymerase, pH 4.5, 45°C for 2hours, α-amylase, pH 6.0, 60°C, 1 hour; and glucoamylase, pH 3.5, 60°C, 1 hour. Degrees of saccharification were 82, 90.5 and 84.5 per cent for uncooked tapioca, rice and sweet potato respectively. They also noticed efficient saccharification by treatment with 5 per cent sulphuric acid at 60°C for 12 hours.
Chen and Chang (1984) obtained glucose yield of 90.8±3.6% based on starch under the optimum conditions: -amylase, 10.12%, rice flour – 20%, temperature, 96°C, time, 90 minutes and the final high fructose syrup contained 50 per cent glucose, 42 per cent fructose and 3 per cent maltose. Primary hydrolysis of rice flour with novo bacterial amylase gave 94.6 per cent yield and dextrose equivalent of 27.8; secondary hydrolysis with novo glucoamylase gave 87.5 per cent yield, dextrose equivalent 95.3 and syrup had brix of 19° (Benvides et al., 1985).
Brooks and Griffin (1987) obtained maximum reducing sugar concentrations for both long and short grain varieties of rice at 70°C, while liquefied starch yields were highest at 80- 90°C and 90°C for the short and long grain, respectively. Saccharification efficiencies of 90.13 to 90.20 per cent were observed after 24 to 48 hrs. of batch fermentation at 10 per cent inoculum level by Bugarin et al. (1987) when amylolytic mold Aspergillusawamori (NRRL 3112) was used. Kahlon and Chaudhary (1988) compared the rate of hydrolysis of water hyacinth with acid (H2SO4 at 15 lb. and 15 min.) and enzyme (cellulose) and obtained maximum hydrolysis of 25.13 per cent with enzyme.

10. Fox and Robyt (1992) reported about the modification of starch granules by hydrolysis with hydrochloric acid at 0.36 per cent and 6 per cent concentration at 25°C temperature. The average degree of polymerization dropped rapidly for starch treated with 0.36 per cent acid and reached a limiting value within 24 hrs. and for the treatment with 6 per cent acid. The limiting value reached between 30 and 75 hours respectively. Rice alcohol brewing with sprouting rice and sprouting rice infected with Aspergillusoryzae was studied by Teramoto et al. (1993). Corn cob hemi-cellulose was pretreated with hydrochloric acid (2%), hydrolysis at 100°C for 2 hrs. after it was subjected to ammonia treatment. The original lignin content of corn cob was reduced from 0.08 g/g to 0.01 g /g after ammonia treatment (Cao et al., 1996).
Keating et al. (1998) reported that α-amylase of Bacillus coagulans was a scarifying α-amylase which hydrolyzes the disaccharide maltose and maximum starch saccharification occurs at pH 6.0. Acid hydrolysis of starch from eight rice varieties of differing amylase content and gelatinization temperature in 1ml hydrochloric acid at 50°C and 35 per cent solids for 78 hours was reported by Escalante (1999). Lee et al. (2000) achieved 82 per cent hydrolysis of cellulose and near total deploymerization of xylose to yield a solution of 4 per cent sugar by pretreatment of cellulosic biomass with 0.8 per cent sulphuric acid.
Shiva et al. (2001) compared acid hydrolysis (HCl) and enzyme (amylase and amyloglucosidase) pretreatment methods for starchy substrates and recorded maximum extraction of sugar (0.38 g/g of sample) by enzyme hydrolysis as compared to acid hydrolysis. Starch is the major storage product of many economically important crops like wheat, rice, maize, tapioca and potato and in past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch converting enzymes in the production of malto-dextrin, modified starches or glucose and fructose syrups. Currently, these enzymes comprise about 30 per cent of world’s enzyme production (Maarelet al., 2002).
Alcohol production from starch by mixed cultures of Aspergillusawamori and immobilized Saccharomyces cerevisiae at different agitation speeds were reported by Farid et al. (2002). Slominska et al. (2003) studied the application of Termamyl 120 L (0.1%) and Dextrozyme E (0.1%) for hydrolysis and indicated that raw potato starch gives hydrolysate with lower only by 9 dextrose equivalent than hydrolysate obtained by traditional two step hydrolysis of gelatinized starch. Satyanarayana et al. (2004) reported that glucoamylase was optimally active at pH 7.0 and 60°C, amylopullalanase and alpha amylase exhibited optima at pH 7.0 and 100°C and saccarified starch efficiently.

11. From 40 mold isolates Aspergillusoryzae was selected for hydrolysis and the
optimum factors for rice alcohol fermentation were temperature, 25°C, steeping time, 1-2 hrs, age of mold starter, 3-6 days, duration of incubation, 2 weeks. Raminal rice variety gave the highest yield of 13.32 per cent alcohol among 14 varieties of rice tested for alcohol making (Coronel et al., 1981). Zhang (1982) reported about production of Fangshaojiu (rice alcohol) using improved koji making and yeast culture. They selected Aspergillusoryzae strains and Saccharomyces shao-hsing1008, Saccharomyces fragrans A-15, S4-652 etc. and fermentation was carried out after saccharification. They observed that quality of rice alcohol produced by the new process was stable compared to previous method and it shortened manufacturing time and lowered costs.

12. TECHNICAL PROGRAMME WORK:-
(Including location of place of work, facilities available etc.)
The experiment will be carried out at the department of Agricultural Processing and Food Engineering,Faculty of Agricultural Engineering & Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), to study about the condition optimization & process development for alcohol production from broken rice of summer grown cultivars. The experiments will be conducted by following procedure.
1. Procurement & maintenance of cultures
Culture strain will be procured from the national repository. Cultures will be maintained & grown on standard media.
2. Preparation of the substrate
A known quantity of rice will be cooked separately and mashed. Further, some of the mashed substrate will be weighed separately and volume will be made with some quantity of distilled water for hydrolysis of fermentable sugars.
a. Acid pretreatment
The mashed substrate will be pretreated with acid at different concentrations viz., 0.5, 1.0 and 2.0 per cent and will be kept at different incubation periods viz., 2, 4, 8, 16 and 24 hours for hydrolysis of fermentable sugars.
b. Amylase pretreatment
Commercial α-amylase enzyme at different concentrations viz., 0.1, 0.2, 0.5, 1.0, 1.5 and about 2 per cent will be prepared and added to the mashed substrate for saccharification.
c. Analysis of hydrolyzed product
In this the hydrolyzed products will be analyzed for reducing sugars, total sugar and remaining starch content.
3. Optimization for fermentation
After the substrate preparation and pretreatment the hydrolyzed products will carried out to perform the process of fermentation under the appropriate conditions.
a. Optimization of substrate concentration
The prepared substrate will be diluted with distilled water at different concentrations before fermentation.
b. Optimization of temperature & pH

13. Pretreated substrate will be kept for incubation at different temperature and different pH for ethanol production.
4. Analysis of Fermented product
Fermented product will be analyzed as per standard methods.
Collaboration with other college:
1. Department of Plant physiology, Agril. Biochemistry, Medicinal & Aromatic Plants college of Agriculture Raipur.
2. School of studies on life sciences, Pt Ravi Shankar Shukla University Raipur Chhattisgarh.

14. REFERENCES:-
BENVIDES, Q. M., CABRERA, L. J. A. AND ZAPATA, M. L. E., 1985, Preparation of glucosefrom rice flour by enzymic hydrolysis. Technologia, 26 : 9-21.
BROOKS, J. R. AND GRIFFIN, V. K., 1987, Liquefaction of rice starch from milled rice flour using heat stable alpha-amylase. Journal of Food Science, 52(3) : 712-714.
BUGARIN, R. B., ALBA, D. M. AND Del ROSARIO, E. J., 1987, Two stage process of ethanolproduction from sweet potato flour and rice bran using Aspergillus awamoriand immobilized yeast. Philippine Journal of Science, 116(2) : 205- 217.
CAO, N. J., KRISHNAN, M. S., DU, J. X., GONG, C. S., HO, N. W. Y., CHEN, Z. D. ANDTSAO, G. T., 1996, Ethanol production from corn cob pretreated by ammoniasteeping process using genetically engineered yeast. Biotechnology Letters,18 : 1013-1018.
CHEN, W. P. AND CHANG, Y. C., 1984, Production of high fructose rice syrup and high protein rice flour from broken rice. Journal of Science of Food and Agriculture, 35(10): 1128-1135.
CORONEL, L. M., VELASQUEZ, A. O. AND CASTILLO, M. C., 1981, some factors affecting the production of rice alcohol using an isolate of Aspergillusoryzae. Philippine Journal of Science, 110(1/2) : 1-9.
DIRECTORATE OF RICE DEVELOPMENTGOVERNMENT OF INDIA MINISTRY OF AGRICULTURE (DEPTT. OF AGRI. & CO-OPERATION) 250 – A, PATLIPUTRA COLONY, PATNA-800 013 (BIHAR)
ESCALANTE, L. V., 1999, Litner starch from rice as fat replacer. M. Sc. (Agri.) Thesis,
FARID, M. A., El, E. H. A. AND El-D, AMN, 2002, Alcohol production from starch by mixed cultures of Aspergillusawamoriand immobilized Saccharomyces cerevisiaeat different agitation speeds. Journal of Basic Microbiology, 42(3): 162-171.
FOX, J. D. AND ROBYT, J. F., 1992, Modification of starch granules by hydrolysis with hydrochloric acid in various alcohols and the formation of new limit dextrins. Carbohydrate Research, 227 : 163-170.
HANSEN, L. P., 1983, The potential of high protein rice flour and its by products to increase the nutritional well being of young children in rice eating countries.

15. KAHLON, S. S. AND CHAUDHARY, N., 1988, Production of ethanol by scarification ofsawdust. Journal of Research, 25 : 237-249.
KEATING, L., KELLY, C. AND FOGARTY, W., 1998, Mechanism of action and the substrate dependent pH maximum shift of alpha-amylase of Bacillus coagulans. Carbohydrate Research, 309(4) : 311-318.
LEE, S. W., 1984, Hankuk Sikpum Munhwasa, Korean Dietary Culture, Kyomunsa, Seoul,Korea, pp. 186-192.
MAAREL, M., VEEN, B., UITDEHAAG, J. C. M., LEEMHUIS, H. AND IJKHUIZEN, L., 2002, Properties and applications of starch converting enzymes of the alphaamylase family. Journal of Biotechnology, 94(2): 137-155.
SATYANARAYANA, T., NOORWEZ, S. M., KUMAR, S., RAO, J. L. U. M., EZHILVANNAN,M., KAUR, P. AND LITTLECHILD, J., 2004, Development of an ideal starchsaccharification process using amylolytic enzymes from thermophiles.Biochemical Society Transactions, 32(2) : 276-278.
SHIVA, C. A., HAMDAPURKAR, S. K. AND WALKTE, P. S., 2001, A study on biochemical conversion of agricultural starchy wastes into glucose syrup. In: Proceedings of the 42 Annual Conference of Association of Microbiologists of India, held at Gulbarga University, November 9-11, p. 72.
SLOMINSKA, L., KLISOWSKA, M. AND GRZESKOWIAK, A., 2003, Degradation of starchgranules by amylases. Journal of Food Science and Technology, 6(2) : 321-323.
TERAMOTO, Y., OKAMOTO, K., KAYASHIMA, S. AND UEDA, S., 1993, Rice wine brewingwith sprouting rice and barley malt. Journal of Fermentation andBioengineering, 75 : 460-462.
ZHANG X., 1982, Production of Fangshaojiu (rice wine) using improved kojimaking and yeastculture. Food and Fermentation Industries No. 1, pp. 32-39.

16. ADVISORY COMMITTEE
Major Advisor and Chairman
Members
Dr. D. Khokhar
Scientist AICRP on PHT
Department of APFE
Faculty of Agriculture Engineering,
I.G.K.V., Raipur (C.G.)
Dr. S. Patel…………………….
Dr. A. K. Geda............................
Dr. R. K. Naik……………….....
Dr. R. R. Saxsena……………..
Forwarded in triplicate, to the Director of Instructions, I.G.K.V., Raipur for approval
Head of the Department
(Agricultural Processing and Food Engineering)
Dean
Faculty of Agricultural Engineering
I.G.K.V. Raipur (C.G)
DIRECTOR OF INSTRUCTION
I.G.K.V., RAIPUR (C.G.)
Approved / not approved and returned

17. Rice
Steeping
Cooking
Cool, add water
Hydrolyze
Squeeze out the liquid
Add starter culture
Fermentation
Filtration
Analysis of fermented product